Airline Catering - Flight catering constitutes: 70% logistics
30% cooking

This multi trillion dollars industry has kept on meeting the demands of traveling public by providing innovatively designed comfortable aircrafts, huge terminals, various ancillary services backed by technology, speed, efficiency and safety. Amongst then comes the in- flight food services or airline catering units that strive for ISO 9002 certification.

Setting up an airline catering unit

1. Feasibility study and business report for the project
2. To carry out an extensive research / study about the volume involved, number of airline operating size and type of aircrafts / timings/ pax. Volume and class / traffic frequency
3. Capital out- lay and financial resources (internal or external)
4. A built - up area of minimum 45000 sq. Mtr. With ancillary services in a custom - built building with warehousing.
5. Volume of production 35-50,000 meals a day
6. Use of latest mass-production methods
7. Assist in designing of kitchen, layout of equipment
8. Sourcing equipment/suppliers/consumables/Disposables/heavy and light equipment
9. Transport fleet of refrigerated hi- loader trucks with hydraulic systems
10. Commissary and delivery vans - organize safe ramp movements and accident free operations
11. Two way communication/wireless equipment
12. Load control/dispatch systems/ramp handling
13. Co-ordination with other depts. - engineering traffic operations/dispatchers/government agencies/customs
14. Security and bonded warehouse facility for all foreign carriers/bonded duty free items
15. Costing of production/meal costs/accounting billing software computer linkage etc.
16. Positioning/purchasing of raw materials/with large refrigerated/freezing facility/control systems
17. Setting up purchasing/ordering/receiving/issuing systems/inventory control
18. Quality control systems with HACCP, and set quality standards/training of inspectors/cross check - follow- up reports - penalties levied
19. Set- up food testing and micro- biological lab in the kitchen
20. Random/spot checks of all materials /manpower (health wise) food handling/production methods deliveries etc. health checks on food handlers
21. Action plan between caterer /airline/vendors/service staff or distributors.
22. Work - flow charts from receiving to finishing stage and finally delivery to the aircraft
23. In - house production auditing/ waste control methods etc.